Chocolate and peaches semifreddo with almonds sponge

Posted on: February 22nd, 2018 by Floriana Vincis
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Chocolate and peaches semifreddo with almonds sponge
Chocolate and peaches semifreddo with almonds sponge
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

Sometimes I like to be more "creative", but in order to do that I need to have a whole day free!

Here my last creation, the almond biscuit (or sponge) taste delicios, while the chocolate mousse, the gelatine of peaches and the amaretto chocolate complete this masterpiece!! ahah, it was worth to spend the whole day on this!

Here the step by step video:

Enjoy!

Servings Prep Time
6people 1day
Servings Prep Time
6people 1day
Ingredients
Servings: people
Units:
Ingredients
Servings: people
Units:
Instructions
Chocolate mousse
  1. Boil 250 ml of whole milk with 25 g of sugar.
  2. On the side, beat 60 g of egg yolks, 75 g of sugar and 16 g of flour. Add them to the boiling water and cook always stirring.
  3. Add then 180 g of dark chocolate and 1 tablespoon of cocoa powder and 200 ml of double cream. Let it cool down before using it.
Almond biscuit base
  1. Add to 100 g of egg yolks to 190 g of sugar and whisk it.
  2. In a different bowl add 180 g of eggs white and 60 g of sugar , add few drops of lemon juice and whisk until you have a "stiff peak".
  3. Now melt 60 g of butter and add 250 g of almond flour to the egg yolks and sugar mix. Mix it all together adding also the butter.
  4. Pour the mix in a baking tray and bake it for 5 minutes at 230 degrees and then 10 minutes at 190 degrees.
  5. Once you have your sponge, cut some circles out of it, put the rings back in the sponges and pour into them the chocolate mousse and adjust. Let them set in the freezer.
Peaches gelatine
  1. Take 250 g of the drained slices of peaches in juice, cut them in pieces and bring them to boil with 250 ml of water and 1 tablespoon of sugar.
  2. Let it cool down for 10 minutes, add 1 sachet of gelatine powder and mix, then pour into the shapes after the chocolate mousse is frozen. Put everything in the freezer.
  3. Once ready pull them out from the shape and put them back in the freezer or on the dish.
Amaretto chocolate
  1. Now melt 300 g of dark chocolate for 15 seconds in the microwave.
  2. Get your mould and pour the chocolate in it and the amaretti covering them with chocolate.
  3. Put them in the fridge to set.
Finishing
  1. Build up your dessert and enjoy!
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